Like IHOP Pancakes, But Better – 2-Ingredient Banana Pancakes: Flourless, Protein-Packed, and Naturally Sweet… Without the Sugar Crash

You don’t need a chef, a pantry full of powders, or a trust fund to make breakfast that hits like a diner stack. You need one ripe banana, two eggs, and a pan. That’s it.

These pancakes are fluffy enough to feel indulgent, but clean enough to power your brain till lunch without the 10 a.m. slump. They taste like IHOP’s chill cousin who discovered macros and decided to glow up. Want the “wow” factor in under 10 minutes?

Keep reading.

What Makes This Recipe Awesome

• Two ingredients, zero flour: Eggs for protein, banana for sweetness—no refined sugar, no wheat.
• Stable energy: The combo of protein, fiber, and natural carbs hits steady. Translation: fewer cravings, better focus.
• Ridiculously fast: From bowl to plate in under 10 minutes. You’ll be stacking pancakes before your coffee is cool.
• Tastes like a treat: Slightly caramelized edges, soft center, subtle banana-bread vibes.

  You’ll want seconds. And thirds.

• Kid-friendly and gym-approved: Works for busy parents, students, athletes, and “I forgot breakfast” mornings.

Shopping List – Ingredients

• 1 large ripe banana (the spottier, the sweeter)
• 2 large eggs

Optional but Awesome Add-Ins

• Pinch of salt (boosts flavor)
• 1/2 teaspoon vanilla extract or cinnamon
• 1 tablespoon nut butter (extra protein and creaminess)
• 1 tablespoon ground flaxseed or oat fiber (thicker texture, more fiber)
• Butter, ghee, or coconut oil for the pan
• Fresh berries, Greek yogurt, or a drizzle of maple for topping

The Method – Instructions

1. Mash the banana: Peel and mash in a bowl until mostly smooth. A few small lumps are fine—texture = good.
2. Whisk in the eggs: Add eggs and whisk until the mixture looks like pourable custard.

   If using, stir in salt, vanilla, or cinnamon.

3. Heat your pan: Set a nonstick skillet over medium-low heat. Add a light slick of butter or oil. Patience pays here.
4. Pour small pancakes: Scoop 2–3 tablespoons per pancake.

   Keep them small (3–4 inches). They hold together better and cook evenly.

5. Cook low and slow: Let them set 1–2 minutes until the edges look dry and tiny bubbles appear. Gently flip with a thin spatula.
6. Finish the other side: Cook 30–60 seconds more until golden.

   If they brown too fast, lower the heat. We’re aiming for caramelized, not charred.

7. Repeat and stack: Lightly re-grease the pan between batches if needed. Keep finished pancakes on a warm plate.
8. Top and serve: Add berries, a spoon of Greek yogurt, and a drizzle of maple or honey if you want dessert-for-breakfast energy without the crash.

Keeping It Fresh

• Fridge: Store leftovers in an airtight container for up to 3 days.

  Reheat in a skillet over low heat or in a toaster-oven to bring back the edges.

• Freezer: Freeze in a single layer, then transfer to a bag. Keeps for 2 months. Reheat straight from frozen on low heat.
• Meal prep tip: Make a double batch and stash for grab-and-go breakfasts.

  FYI, they taste amazing cold with almond butter.

What’s Great About This

• Macro-friendly: Eggs bring complete protein. Banana brings potassium, fiber, and natural sweetness.
• Budget breakfast: Two ingredients you probably already have. Cheaper than a coffee shop muffin—and better for you.
• Gluten-free and grain-free: Without trying.

  No special flours or fancy blends.

• Kid-approved: They look like pancakes. They taste like pancakes. But they’re secretly a protein-and-fruit win.
• No sugar spiral: Balanced macros mean more steady energy.

  Workouts and meetings both benefit.

Avoid These Mistakes

• Using an underripe banana: Green-ish bananas = bland, starchy pancakes. Go for spotted and soft.
• Cranking the heat: High heat burns the outside and leaves the middle runny. Medium-low is your friend.
• Making them too big: Dinner-plate pancakes will break.

  Keep them small for seamless flipping.

• Skipping the pinch of salt: Optional, but it wakes up the banana flavor. Don’t sleep on it.
• Overmixing add-ins: If adding nut butter or flax, go easy. Too much = dense and rubbery.

Different Ways to Make This

• Protein boost: Whisk in 1 tablespoon peanut butter, almond butter, or 1 scoop collagen (no flavor) for extra protein without chalkiness.
• Fiber-forward: Add 1 tablespoon ground flax or chia.

  Let the batter rest 2 minutes to thicken before cooking.

• Blueberry pie vibes: Fold in a small handful of fresh blueberries. Lower heat slightly—fruit caramelizes fast.
• Chocolate fix: Sprinkle a few mini dark chocolate chips in the pan after pouring. It’s breakfast, not a lecture.
• Spice route: Cinnamon, nutmeg, or pumpkin spice turn these into fall on a plate.
• Dairy-free “buttermilk” feel: A teaspoon of lemon zest plus a spoon of coconut yogurt on top gives tangy diner energy.
• Savory twist: Skip vanilla, add a pinch of salt and everything bagel seasoning, then top with bacon and hot honey.

  Yes, it slaps.

FAQ

Do these taste like real pancakes?

They’re more tender and custardy than traditional flour pancakes, but the banana caramelizes and gives legit pancake energy. If you want more “cakey,” add 1 tablespoon oat flour or flax.

Can I make them without eggs?

You can try a flax-egg (1 tablespoon ground flax + 3 tablespoons water, rest 5 minutes), but texture shifts to softer and more fragile. IMO, eggs are the magic here.

Are they good for kids?

Yes.

They’re naturally sweet, easy to chew, and pack protein. Just make small pancakes for toddler hands and skip honey for babies under one year.

How do I prevent sticking?

Use a good nonstick skillet, heat on medium-low, and lightly grease the pan. Let the first side set fully before flipping with a thin spatula.

Can I add baking powder?

A pinch (about 1/4 teaspoon) adds a little lift and fluff.

Not required, but it’s a nice hack if you like thicker cakes.

What toppings work best for stable energy?

Greek yogurt, nut butter, and berries. You get protein, healthy fats, and fiber. Maple syrup is great too—just drizzle, don’t drown.

How many pancakes does this make?

Usually 6–8 small pancakes, enough for one hungry adult or two light eaters.

Double or triple for meal prep or sharing.

Can I blend the batter?

Yes. A quick blitz makes it super smooth and easy to pour. Just don’t overblend if you added chia or flax—they thicken fast.

Wrapping Up

These 2-ingredient banana pancakes hit the sweet spot: fast, tasty, and actually good for you.

They deliver that IHOP-style satisfaction without the food coma, they’re dirt-cheap to make, and they scale from solo breakfast to family crowd-pleaser in minutes. Keep bananas and eggs on hand and you’ve always got a plan B (or plan A, honestly). Next time you crave a stack, skip the line and make the glow-up version at home.

Your energy levels will thank you.